Originally Posted by kingzog
I made a 1 Gal batch up last week. I used Apple & Eve 100 % Apple Juice made from concentrate. I pitched the yeast and no activity for two days. I was away for a week and when I came back there is still no activity that I can see. The room has been at 60-64 degrees. Can I fix this?
First, raise the fermentation temp. 10f. You didn't name your yeast. If you used Montrachet, you should get periodic low foaming (not kraeusen). If ec1118, nothing except jillions of tiny bubbles bursting at the surface when observed in reflected light off the surace. If WL English cider, a quick kraeusen, then a slow, long activity. If WY Cider, then about the same as Montrachet. If California Ale, then a true kraeusen, and vigorous fermentation. If WL Dry English Ale, then about the same as california ale. All of the mentioned yeasts produce a different flavour profile, but my favorite is Montrachet. My least favorite is ec1118.
Also important, there should be nothing in your juice except maybe some ascorbic acid. No Sorbate or other preservatives. Pasteurization is fine.